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View Gallery Photo: Christopher Hirsheimer

(Pisto Kastarnoésa)

MAKES 1 1⁄2 CUPS

This mixed-herb pesto comes from the Castelnuovo Magra region in eastern Liguria, which is known for its seasonal vegetables, especially its autumnal chestnuts, grapes, and mushrooms.

1⁄4 cup walnuts
1 clove garlic, peeled and coarsely chopped
Pinch of coarse salt
2 tightly packed cups small basil leaves
1 tightly packed cup fresh Italian parsley leaves
1 tbsp. fresh marjoram leaves
1⁄2 cup grated pecorino sardo or parmigiano-reggiano
6 tbsp. extra-virgin olive oil

1. Using a mortar and pestle or food processor, make a paste of the walnuts, garlic, and salt.

2. Wash and dry the basil leaves, then add them to the walnut–garlic mixture, a little at a time, grinding to a smooth paste. Gradually add parsley leaves, marjoram leaves, grated pecorino sardo or parmigiano-reggiano, and olive oil.

This article was first published in Saveur in Issue #7